Sunday, July 27, 2014


Today was the second cooking demo of the season at my local farmer's market. I really enjoy talking food with people, and mingling with the farmers afterward when I do my shopping! One of the best things about sharing recipes with the market goers is inspiring new ways to enjoy foods (or fostering courage to try new foods)!

It's the perfect time of year, here in Michigan, to enjoy Ratatoullie. A traditionally sautéed dish, my ratatoullie recipe involves roasting--roasted vegetables are beautiful, flavorful, and absolutely delicious! Plus, it's a lazy way to prepare vegetables--just chop, roast, then eat! (I was initially inspired by this recipe online:, and adjusted it to my liking.)

1 zucchini, halved and sliced
1 yellow squash, halved and sliced
2 C mushroom, sliced
2 tomatoes, halved and sliced
1 eggplant, cubed
1 bell pepper, 1/2 inch squares
1 onion, sliced
1 head garlic, minced or chopped
2-4 tbsp olive oil
Salt to taste
Pepper if preferred
Oregano and basil to taste 

1. Preheat oven to 350F. (If cooking with stoneware like I do, place it in the oven to preheat for a few minutes.)

2. Sauté 2 tbsp oil and garlic for about five minutes. Toss the eggplant around until coated. (If you prefer larger pieces of eggplant, cook a few minutes.)

3. Place contents of pan and other vegetables and spices into 9x13 baking dish. Add remaining oil, mix around to coat veggies. 
4. Bake 30-40 minutes. Don't stir. If you notice water glistening at the base of the pan, it's done! (Remove the dish before too much water leaves the vegetables, as it will act to steam the veggies, leaving them soggy instead of perfectly roasted.)


This dish makes a nice accompaniment to any meat, or can be used to top pasta or rice if you eat grains. (Forego pasta or rice if you're keeping it Paleo.)